← Nouns Cooking · Chinese

Ingredients

• 500 g pork spare ribs, cut into short pieces
• 500 g Lotus root, peeled and cut into chunks
• 40 g raw peanuts (optional)
• 4 dried shiitake mushrooms, soaked until soft (optional)
• 4 slices Ginger
• 2 l Water
• 1 tsp salt, or to taste
• 1 Spring onion, sliced, to serve

Method

1. Put the ribs in a pot, cover with cold water and bring to the boil. Boil for 3 min, then drain and rinse off the grey scum. This gives a clear broth.
2. Return the ribs to the clean pot with the lotus root, peanuts, mushrooms, ginger and 2 litres of fresh water.
3. Bring to the boil, then lower to a gentle simmer, partly covered, and cook for about 2 hours, until the ribs are tender and the lotus root is soft and slightly starchy.
4. Skim off any fat, season with salt and serve hot in bowls with spring onion on top.

Tips

• Contains peanuts; leave them out for a nut-free soup. Look for plump, unblemished lotus root; the starchier kind turns the broth faintly pink.
• Make it a day ahead: chill, lift off the fat and reheat.

Sources

Written in our own words after cross-checking these recipes:

Omnivore's Cookbook Wok and Kin MyKitchen101en